Tomatillo and Chayote Chicken

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Tomatillo and Chayote Chicken Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Meet your new Sunday supper--a dish that's great on the weekend, when you have more time for the pleasures of slow cooking. Serve on crusty toast slabs or a bed of pasta. Add a pinch of crushed red pepper if you'd like a little kick.
Serves 6 (serving size: 4 ounces meat and about 2/3 cup vegetables)


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2 tablespoons butter, divided
2 cups shaved onion
3/4 teaspoon kosher salt
2 pounds skinless, boneless chicken thighs
3 cups diced chayote
3 tomatillos, chopped
2 serrano chiles, sliced
12 garlic cloves, cut into 1/4-inch-thick slice
1 1/2 teaspoons oregano
3 tablespoons Cotija cheese
3 tablespoons chopped fresh cilantro
Lime wedges


Hands-on: 20 Minutes
Hands-on: 2 Hours, 5 Minutes

1. Preheat oven to 325°.

2. Melt 1 tablespoon butter. Pour into a 13 x 9–inch glass or ceramic baking dish; tilt to coat bottom of dish. Top with onion.

3. Rub salt into chicken; arrange chicken over onion. Combine chayote, tomatillos, and serrano chiles; tuck between thighs. Scatter garlic over chicken; sprinkle with oregano.

4. Cut 1 tablespoon butter into pieces; scatter over dish. Cover; bake at 325° for 1 hour or until a thermometer registers 180°.

5. Uncover; bake 45 minutes, basting every 5 to 10 minutes.

6. Sprinkle cotija cheese over chicken; drizzle with basting juices. Bake 10 minutes. Top with cilantro; serve with lime wedges.

Created date

August 2014

Nutritional Information

Calories 270
Fat 11.4 g
Satfat 4.7 g
Sodium 467 mg